Reduced-Fat Chicken Pot Pie

Name: Reduced-Fat Chicken Pot Pie
Total time: 195 min
Ingredients: 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1/4 cup light mayonnaise; 3 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled; 2 tablespoons ice water; 2 teaspoons whole milk; 2 3/4 cups chicken broth; 1/4 cup cornstarch; 1 teaspoon vegetable oil; 4 carrots, peeled and sliced 1/4 inch thick; 8 ounces (227 grams) white mushrooms, trimmed and sliced thin; 1 onion, chopped fine; 2 celery ribs, sliced 1/4 inch thick; Salt; pepper; 3 garlic cloves, minced; 2 teaspoons minced fresh thyme; 1 1/2 teaspoons tomato paste; 2 bay leaves; 1 1/2 pounds boneless, skinless chicken breasts, trimmed and halved lengthwise; 1 cup frozen peas; 1 teaspoon soy sauce

www.americastestkitchen.com

We tried every trick in the book to make a low-fat pie crust that we’d actually want to eat. It took us weeks to find it, but an unlikely ingredient cracked the code.

Keywords

Main Courses
Chicken
Light
Savory Pies & Tarts

View full recipe on www.americastestkitchen.com

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